Bok Choy With Bean Curd
Bok Choy with Bean Curd
1 pound bean curd (tofu)
4 medium stalks bok choy
4 scallions (with tops)
1/4 cup vegetable oil
1 (4 ounce) can button mushrooms, drained (reserve liquid)
3 Tbspoyster sauce
1/2 tps instant chicken bouillon
1 tablespoon cold water
1 tablespoon cornstarch
Cut bean curd into 3/4-inch cubes; drain thoroughly
Cut bok choy (with leaves) into 1/4-inch slices
Cut scallions into 2-inch pieces
Heat 2 Tbspof the oil in wok or 10-inch skillet over medium-high heat until hot
Cook bean curd, stirring carefully, 3 to 5 min
Remove bean curd
Add remaining oil & the bok choy to wok; stir-fry over medium-high heat 2 min
Add mushrooms
Add enough water to reserved liquid to measure 1/2 cup
Stir liquid, the oyster sauce & bouillon into vegetables; heat to boiling
Mix water & cornstarch; stir into vegetable mixture
Cook & stir until thickened, about 1 minute
Stir in bean curd & scallions
Heat until hot
Beef Ragout
Beef Ragout
This is an old Italian dish called a peposo because it calls for lots of pepper
If you double the recipe, double the cooking time – 24 hours instead of 12
2 1/2 pounds lean stewing beef, cut into 2-inch cubes
12 whole cloves garlic, peeled
2 to 3 tablespoons freshly cracked (not ground) black pepper
4 cups canned diced tomatoes in juice (three 14 1/2 oz cans)
1 cup hearty red wine, such as merlot
1/2 cup chopped fresh basil leaves
Salt to taste
Preheat oven to 275 deg F
Place beef, garlic, pepper, tomatoes, wine and basil in a heavy pot, preferably ceramic or enamel
Bring mixture to a gentle boil on top of the stove
Cover tightly, place in oven and bake for 12 hours
Don’t try to bake this in any less time
It takes exactly 12 hours for the meat to fall apart and the pepper to mellow
Taste and add salt at the end
6 servings
Per serving: calories: 414 (46% from protein, 16% from carbohydrate, 38% from fat); protein: 50 grams; total fat: 17
1 grams; saturated fat: 6
5 grams; cholesterol: 124 mg; sodium: 742 mg; carbohydrate: 10
2 grams; dietary fiber: 1
8 grams
Exchanges: 11/2 vegetable, 1/2 fat, 6 meat
Beggar’S Chicken
Beggar’s Chicken (China)
1 (3 pound) broiler-fryer chicken
6 1/2 Tbspsoy sauce
2 1/2 Tbspvegetable oil
2 1/2 Tbspdry sherry
1 tps granulated sugar
1/4 tps five-spice powder
1 (1-inch square) piece fresh ginger
root, pared & cut into thin slices
4 cups all-purpose flour
3 cups salt
1 1/2 cups water
Remove giblets from chicken & reserve for another use
Rinse chicken & pat dry with paper toweling
Place chicken on large piece of greased extra-wide, heavy duty aluminum foil
Rub or brush 2 1/2 Tbspof the soy sauce completely over chicken
Rub or brush the oil completely over chicken
Pull skin at neck end under chicken & secure with small skewer
Tuck wing tips under thicken
Combine remaining 4 Tbspsoy sauce, the sherry, sugar, five-spice powder, onions & ginger
Pour mixture into cavity of chicken, holding tail end of chicken up slightly so liquid does not run out of cavity
Secure tail end of chicken with small skewers
Wrap foil around chicken, sealing securely
Combine flour & salt in bowl
Gradually mix in enough water to make a firm dough
Roll out dough on lightly floured surface until about 1/4-inch thick (dough must be large enough to completely cover chicken
Place foil-wrapped chicken onto center of dough
Fold dough over chicken, pressing edges & ends together to seal completely
Place chicken in well greased 13 x 9-inch baking pan
Bake chicken in preheated 450 deg F oven 1 hour
Reduce heat to 300 deg F
Bake 2 1/2 hrs longer
Remove chicken from oven
Using mallet or hammer, break pastry
Remove chicken from pastry & place on serving plate
Carefully remove foil & skewers
Makes 4 servings